Spring Scallop Salad- Super Easy!

Caron’s kitchen tested! This spring salad is super fast, and super easy for a week night meal. Tom and I whipped up this healthy seafood concoction in less than 30 minutes. Tom was in charge of searing the scallops, as I am not always very confident about my scallop chef skills…

(adapted from Sunset Magazine April 2013)

The original recipe was created for a 4-person dinner salad, we adapted it for 2, so that we would not have any left over scallops.

Shopping List:

8 large sea scallops

1 ½ Tablespoons Grape Seed Oil

¼ - ½ tsp. kosher salt, divided

1 Meyer Lemon zest or ½ Tbsp. regular lemon zest

1 ½ Tbsp. Meyer lemon juice or 1 Tbsp. regular lemon juice

½ Tbsp. olive oil

¾ cup thawed frozen green peas (the petite kind!)

1 quart mixed fresh Spring greens

4-6 slices of prosciutto, torn into pieces

1. Pat scallops dry. Heat a large frying pan (NOT non-stick) over high heat until a drop of water sizzles when dropped into pan.  Add grape seed oil (it can be heated at higher temps than other types of oil) then the scallops; season with kosher salt. Saute’ scallops without moving them until browned and easily turned.  Should be about 3 minutes per side.  Transfer to a plate.
2. Whisk lemon zest, juice and olive oil with ¼ tsp. kosher salt.
3. Thaw peas if needed
4. Toss Spring salad greens, peas and torn prosciutto with half of the prepared lemon dressing.  Arrange on plates and place seared scallops on top; drizzle with the remaining dressing, and finish with a hint of sea salt to taste.
5. Serve immediately.

Seashell Etched Wine Tumblers +
Ice Bucket for your cold Chardonnay

Hint: Having all of the ingredients ready to go and organized helps, as the scallops sear more quickly

than you think.

A fresh loaf of French bread and a lovely Chardonnay completes your gourmet dinner.  Enjoy!

Coastal Fish Flatware can be found on our site.  We love ours!